Leftover Lamb Hot Pot
• Prep time: 10 minutes
• Cook time: 15 minutes
• Yield: Serves 4
• 400g baby/salad potatoes (such as Charlotte), sliced into 3
• 400g leftover roast lamb, cut into chunks
• 1 onion, roughly chopped
• 2 carrots, sliced thinly
• 1 leek, thinly sliced
• 2 rosemary sprigs
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp plain flour
• 400ml lamb stock
- Turn your oven to 200°C/Gas Mark 5.
- Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
- Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
- Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
- Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
- This is perfect with pickled red cabbage or any vegetable of your choice.
This great family recipe is thanks to Love-Potatoes Recipes at https://www.lovepotatoes.co.uk/recipes/leftover-lamb-hotpot/